Kids Can Make 'Em Bagels
Kids can easily make these homemade bagels with a crispy exterior and chewy inside, flavored with garlic or onion powder for a savory treat kids love to shape and enjoy.
Ingredients
Instructions
- Dissolve yeast in very warm water until foamy.
- Combine all ingredients and knead until dough no longer clings to hands, adding small amounts of flour if needed.
- Let the dough rest for 15 minutes, then shape into bagels.
- Let the shaped bagels rise for 30 minutes.
- Drop the bagels gently into a large pot of boiling sugar water.
- Flip the bagels in the water after 3 minutes.
- Cook other sides for an additional 3 minutes.
- Remove the bagels from the water and bake on an ungreased cookie sheet for 30 to 35 minutes at 375°F.
Tips & Substitutions
For a fun twist, try adding toppings like sesame seeds or everything bagel seasoning before baking. If you don't have garlic or onion powder, consider using Italian herbs for flavor. Ensure the water is at a rolling boil when adding the bagels for the best texture. Also, kneading the dough thoroughly helps achieve the right consistency for chewy bagels.
Serving Suggestions
These bagels are perfect for breakfast, lunch, or a snack. Serve them warm with cream cheese, butter, or your favorite spreads. They pair beautifully with Jenny Prater'S Hot Spiced Tea for a cozy brunch. For more variety, consider making a sandwich with your favorite fillings, such as smoked salmon or fresh veggies.
Storage & Reheating
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag, making sure to remove as much air as possible. To reheat, toast directly from the freezer or warm them in the oven at 350°F for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Kids Can Make 'Em Bagels contains roughly 246 calories, with 9g protein, 50g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1397mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may require slightly more water and will yield a denser bagel. Consider mixing it with all-purpose flour for a lighter texture.
How do I know when the bagels are done baking?
Bagels are done when they are golden brown on top and sound hollow when tapped on the bottom. The baking time can vary slightly, so keep an eye on them during the last few minutes.
Can I make these bagels vegan?
Absolutely! This recipe is already vegan, as it does not contain any dairy or eggs. Just ensure that any toppings or spreads you use are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).